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Personal Veggie Frittatas {Gluten Free!}

Egg dishes are my favorite breakfast for my kids.  Eggs are full of nutrients that kids need for brain development and growth.  I also love sharing egg dishes here because they are a whole foods way of eating a gluten free diet.   This breakfast may seem like too many steps for the morning, but for just a few minutes of prep (and 18 minutes in the oven) your kids can have a super healthy way to start their day.

We started with the ingredients:

  • Eggs
  • Potatoes
  • Onion
  • Garlic
  • Red Bell Pepper
  • Cheese
  • Bacon (we used turkey bacon)

Then, we chopped and cooked the potatoes in the microwave for 5 minutes:

Then, we chopped and sauteed the garlic, onion, pepper, and added the Turkey bacon. 

Then, combined all the veggies together.

Then, we spooned about 2-3 TBL of the veggies in each of 12 muffin cups and topped it with eggs.

Then we baked it for 18 minutes at 375 degrees.

Mini Veggie Frittata's {Gluten Free}

 

Gluten Free!

I love these recipes for gluten free families because it shows that you don't have to buy special ingredients or products to live a gluten free life! That is why we put together our 30 day Gluten Free meal plan. It has breakfast, lunch, snack, and dinner recipes just like this one, for 30 days!  Check it out here:  GLUTEN FREE MEAL PLAN.

Personal Veggie Frittatas {Gluten Free!}

Instructions

3 potato small (1-3/4" to 2-1/4" dia) Potatoes, red
1/4 large Onion
1/4 cup, chopped Red Bell Pepper
2 clove Garlic
2 oz Cheese, cheddar
2 slice cooked Bacon, cooked
9 large Egg

Instructions

  1. Cut potatoes into small chunks. Place potatoes on a plate and cover with saran wrap, or in a microwave safe dish.  Place in microwave for 5 minutes and set aside to cool slightly.
  2. Preheat oven to 375°.
  3. Heat a medium nonstick skillet over medium heat. Coat pan with cooking spray. Chop onion and add onion, bell pepper, and garlic; sauté 5 minutes or until tender. Remove from heat. Stir in potato, cheese, and bacon.
  4. Combine eggs, salt, and black pepper. Spoon vegetable mixture evenly into 12 muffin cups or 6-ounce ramekins coated with cooking spray. Pour egg mixture evenly over vegetable mixture. Bake at 375° for 18 minutes or until set. Remove from muffin cups, and cool slightly.
Posted In Blog, Peppers, Potatoes, Breakfast, Gluten Free | Feb 04, 2013
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Comments

sarah
02/08/2013 9:33am
i do this all the time! Thanks for some new ideas for fillings. This was a way for my four year old to try new foods. We have them for lunch all the time
Amy
02/12/2013 5:51am
They are great for lunch!! Thanks for stopping by Sarah!
Alicia Fischio
02/10/2013 2:11pm
Have you tried freezing these?
Amy
02/12/2013 5:48am
Yes! It works great! We just reheat in the microwave.
Sara
04/03/2013 4:26am
Wow! Great idea! Have done this kind with just eggs and bread underneath... But NEVER EVER EVER thoguht of trying to put in some veggies... M gona give this a try today for breakfast but without the Bacon (haven't got any). Oh I can't wait to c if my son is gonna eat it or what....! He is NOT A fan of eggs....
Sara rehman
04/03/2013 7:46am
Thank u sooooo much for the idea! I just made them... Infact, we haven't finished having our breakfast! I was soo excited that I couldn't wait to share this and thank u for this recipe. I forgot the onion and since my son is not a fan of the texture of egg, I made crumbs from a slice of bread and added that to the mixture. Although, there was no onion, no bacon, and even the cheese was only mozzarella, wo added bread slice, this was a great breakfast! My son asked me what this is, so I told him its called "Healthy Cupcakes" thank u soo much!
Amy
04/03/2013 10:46am
I love it Sara! thanks for sharing!!

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